Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Milena Mladen Soso"'
Autor:
Vladimir Milo Tomovic, Bozidar Anton Zlender, Marija Radomir Jokanović, Mila Svetozar Tomovic, Branislav Vladimir Sojic, Snezana Branko Skaljac, Tatjana Aleksandar Tasic, Predrag Mirko Ikonic, Milena Mladen Soso, Nevena Miroslav Hromis
Publikováno v:
Agricultural and Food Science, Vol 23, Iss 1 (2014)
The effects of pig breed (Large White and Landrace) in combination with muscle type (M. semimembranosus and M. longissimus dorsi) on T45min, T24h, pH45min, pH24h, colour (CIEL*a*b* values), water-holding capacity (filter paper press method: ratio of
Externí odkaz:
https://doaj.org/article/e0d2fc5f55cd42e29c2deaf12933f3f5
Autor:
Nevena Hromiš, B. Zlender, Predrag Ikonić, Tatjana Tasić, Vladimir Tomović, Mila Tomović, Snezana Skaljac, Marija Jokanović, Branislav Šojić, Milena Mladen Soso
Publikováno v:
Agricultural and Food Science
Agricultural and Food Science, Vol 23, Iss 1 (2014)
Agricultural and Food Science, Vol 23, Iss 1 (2014)
The effects of pig breed (Large White and Landrace) in combination with muscle type ( M. semimembranosus and M. longissimus dorsi ) on T 45min , T 24h , pH 45min , pH 24h , colour (CIE L*a*b* values), water-holding capacity (filter paper press method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7d08a2d22a84fec9f0aa096b4beb971
https://journal.fi/afs/article/view/8577
https://journal.fi/afs/article/view/8577
Autor:
L. Petrovic, Snežana Škaljac, Predrag Ikonić, Milena Mladen Soso, Marija Jokanović, Branislav Šojić, Žarko Kevrešan, Mila Tomović, Vladimir Tomović, Tatjana Tasić
Publikováno v:
Acta Alimentaria. 42:198-207
Concentration of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn) was determined in the kidney tissue of sixty-nine pigs belonging to ten different genetic lines of pigs,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf7baaaae0120b36b27b09061de024fd
https://doi.org/10.1556/aalim.42.2013.2.7
https://doi.org/10.1556/aalim.42.2013.2.7
Autor:
Milena Mladen Soso, Marija Jokanović, Mila Tomović, Ljiljana Petrović, Tatjana Tasić, Branislav Šojić, Predrag Ikonić, Zdravko Šumić, Snežana Škaljac, Vladimir Tomović
Publikováno v:
Meat Science. 93:46-52
Effects of rapid chilling of carcasses (at − 31 °C in the first 3 h of chilling, and then at 2–4 °C) and earlier deboning (8 h post-mortem ), compared to rapid (till 24 h post-mortem ) and conventional chilling (at 2–4 °C, till 24 h post-mor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::260a3069f303e4d4dc762bec41c5f51f
https://doi.org/10.1016/j.meatsci.2012.07.015
https://doi.org/10.1016/j.meatsci.2012.07.015